Romantic Filet Mignon with Red Wine Sauce
Highlighted under: Comfort Food
I absolutely adore preparing this romantic filet mignon with red wine sauce; it truly elevates any special occasion. The juiciness of the filet paired with the rich and velvety sauce creates an unforgettable dining experience. I love serving this dish with a side of roasted vegetables or creamy mashed potatoes. Cooking a perfect filet mignon can seem daunting, but with the right techniques, it's quite manageable. Whether it's an anniversary or a cozy date night, this dish is bound to impress your loved one and create lasting memories.
Preparing this romantic filet mignon with red wine sauce has become one of my favorite ways to impress my guests. One evening, I decided to try a new method of searing the steaks after marinating them in herbs and garlic. The result was a beautifully tender, flavorful cut of meat that left everyone asking for seconds.
I found that allowing the steaks to rest before slicing allows the juices to redistribute, ensuring every bite is succulent. Pairing the dish with a good quality red wine in the sauce brings out the meat's rich flavors and adds a sophisticated touch to our meal.
Why You'll Love This Recipe
- Decadent flavor that warms the heart
- Elegant presentation for a special occasion
- The perfect balance of savory and tangy notes
Perfecting the Sear
Searing your filet mignon correctly is crucial for flavor and texture. Ensure your skillet is properly preheated over medium-high heat before adding the olive oil; it should shimmer, indicating it's hot enough. When you add the steaks, there should be a satisfying sizzle. If you notice the meat sticking, it may not be ready to flip just yet. You want to form a golden crust, as this caramelization adds depth to your dish.
During the last minute of searing, incorporating fresh thyme and garlic will elevate the aromas and flavors of your filet. Place the garlic in the skillet once you flip the steaks; this will prevent it from burning. The thyme should be gently pressed against the steaks, releasing its essential oils. These additions work to infuse the meat with their fragrances during cooking, ensuring that every bite is richly flavored.
Creating a Rich Red Wine Sauce
The red wine sauce complements the filet mignon beautifully with its deep, velvety texture. It's vital to use a quality red wine, such as a Cabernet Sauvignon, since the wine's flavor will concentrate as it reduces. Make sure to scrape up the fond—those browned bits stuck to the skillet—as they are packed with flavor. Use a wooden spoon to deglaze the pan and release those delicious morsels.
To achieve the perfect sauce consistency, allow it to simmer until reduced by half; this typically takes around 10-15 minutes. If you prefer a thicker sauce, the optional cornstarch mixture can be added slowly to prevent lumps. Make sure to keep the sauce simmering while you incorporate the cornstarch mix to achieve that glossy, restaurant-quality finish.
Ingredients
Ingredients
For the Filet Mignon
- 2 filet mignon steaks (6-8 oz each)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
For the Red Wine Sauce
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 cup beef stock
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch (optional for thickening)
- Salt and pepper to taste
Make sure to let the filet mignon rest after cooking for optimal tenderness.
Instructions
Instructions
Prepare the Filet Mignon
Season the filet mignon generously with salt and black pepper on both sides. Let them rest at room temperature for about 15 minutes.
Sear the Steaks
In a heavy skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the steaks. Sear them for about 4-5 minutes on each side, until they achieve a golden crust.
Cook to Desired Doneness
Use a meat thermometer to check doneness (125°F for rare, 135°F for medium-rare, and 145°F for medium). Once cooked, remove steaks from the skillet and let them rest on a plate while you prepare the sauce.
Make the Red Wine Sauce
In the same skillet, pour in the red wine, scraping up any browned bits. Add the beef stock and simmer until reduced by half. Stir in butter for richness and season with salt and pepper.
Serve
Slice the filet mignon and plate it, then drizzle the red wine sauce over the top. Enjoy with your favorite sides!
Enjoy this elegant dish with a glass of the same red wine used in the sauce!
Pro Tips
- For the best flavor, allow the meat to come to room temperature before cooking. A cast iron skillet works wonders for creating a nice sear.
Ingredient Insights
Choosing the right cuts of filet mignon is essential for this recipe. Look for steaks that are well-marbled and bright red, indicating freshness. The marbling is what lends the meat its juiciness and tenderness when cooked. If filet mignon is unavailable, you could use ribeye or sirloin as a substitute, but keep in mind the cooking times may vary depending on the thickness.
For the red wine sauce, selecting a full-bodied wine enhances the overall flavor. If you're looking for a non-alcoholic option, consider using grape juice, beef broth, and a splash of vinegar for acidity. While it may not replicate the exact taste, it will still provide a rich backdrop to complement your filet.
Make-Ahead and Storage
If you're planning a special dinner, you can prepare the red wine sauce in advance. Simply allow it to cool after cooking, then store it in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water or stock if it thickens too much. This makes for a smoother and easier serving when it's time to eat.
While the filet mignon is best served fresh, you can cook it to medium-rare, then refrigerate it for up to two days. To reheat, place it in a preheated oven at 250°F until warmed through, checking occasionally to avoid overcooking. This method helps maintain tenderness while ensuring you still enjoy the robust flavors of the dish.
Questions About Recipes
→ Can I use a different cut of meat?
Yes, you can use ribeye or sirloin, but cooking times may vary.
→ What wine should I use for the recipe?
A medium to full-bodied red wine like Cabernet Sauvignon works best.
→ How can I tell if the sauce is balanced?
Taste it! Adjust with more salt, pepper, or a hint of sugar if necessary.
→ Is it necessary to let the meat rest?
Absolutely! Resting allows the juices to redistribute for a juicier steak.
Romantic Filet Mignon with Red Wine Sauce
I absolutely adore preparing this romantic filet mignon with red wine sauce; it truly elevates any special occasion. The juiciness of the filet paired with the rich and velvety sauce creates an unforgettable dining experience. I love serving this dish with a side of roasted vegetables or creamy mashed potatoes. Cooking a perfect filet mignon can seem daunting, but with the right techniques, it's quite manageable. Whether it's an anniversary or a cozy date night, this dish is bound to impress your loved one and create lasting memories.
Created by: Lillian Hayes
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 2 servings
What You'll Need
For the Filet Mignon
- 2 filet mignon steaks (6-8 oz each)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
For the Red Wine Sauce
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 cup beef stock
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch (optional for thickening)
- Salt and pepper to taste
How-To Steps
Season the filet mignon generously with salt and black pepper on both sides. Let them rest at room temperature for about 15 minutes.
In a heavy skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the steaks. Sear them for about 4-5 minutes on each side, until they achieve a golden crust. Add the garlic and thyme during the last minute.
Use a meat thermometer to check doneness (125°F for rare, 135°F for medium-rare, and 145°F for medium). Once cooked, remove steaks from the skillet and let them rest on a plate while you prepare the sauce.
In the same skillet, pour in the red wine, scraping up any browned bits. Add the beef stock and simmer until reduced by half. Stir in butter for richness and season with salt and pepper. If a thicker sauce is desired, mix cornstarch with water and add to the sauce slowly, stirring until thickened.
Slice the filet mignon and plate it, then drizzle the red wine sauce over the top. Enjoy with your favorite sides!
Extra Tips
- For the best flavor, allow the meat to come to room temperature before cooking. A cast iron skillet works wonders for creating a nice sear.
Nutritional Breakdown (Per Serving)
- Calories: 580 kcal
- Total Fat: 36g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 600mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 4g
- Protein: 44g